Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a seasoning in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.
Cook the tagliatelle in a large saucepan of salted, boiling water for 8-10 minutes until al dente. Drain really well and divide evenly between 4 serving plates. Spoon the pesto on top and sprinkle the grated Parmesan on top of the pesto. Sprinkle over the pine nuts and serve immediately.